My Mexico: A Culinary Odyssey with Recipes by Diana Kennedy

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    • Categories: Main course; Mexican; Vegetarian
    • Ingredients: corn anthers; pulque; store-cupboard ingredients; corn husks
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    • Categories: Jams, jellies & preserves; Mexican
    • Ingredients: peaches; wood ash; granulated sugar
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    • Categories: Main course; Mexican; Vegetarian
    • Ingredients: tomatillos; serrano chiles; garlic; corn tortillas; white onions; cilantro; queso fresco; crème fraîche
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    • Categories: Salads; Side dish; Mexican
    • Ingredients: cactus paddles; white onions; tomatoes; cilantro; limes; serrano chiles; chicharron
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    • Categories: Snacks; Mexican; Vegetarian
    • Ingredients: chilaca chiles; limes; white onions; queso fresco
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    • Categories: Appetizers / starters; Mexican; Vegetarian
    • Ingredients: fava beans; white onions; garlic; manzano chiles; epazote; Mexican oregano
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    • Categories: Soups; Appetizers / starters; Mexican
    • Ingredients: white onions; garlic; zucchini; corn; squash flowers; mushrooms; epazote; chicken broth; poblano chiles
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    • Categories: Sauces, general; Mexican
    • Ingredients: garlic; jalapeño chiles; white onions; chicken broth; queso fresco
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    • Categories: Snacks; Mexican
    • Ingredients: lime powder (hydrolysed); dried corn; bean paste; cabbage; queso añejo; crème fraîche; pork shoulder; white onions; tomatoes; serrano chiles
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    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: chilaca chiles; stewing pork; pork spareribs; garlic; black peppercorns; tomatoes; serrano chiles; tomatillos
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    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: pork spareribs; stewing pork; garlic; pasilla chiles; lard; pumpkin seeds; black peppercorns; allspice berries; whole cloves
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    • Categories: Main course; Mexican; Vegetarian
    • Ingredients: white onions; tomatoes; chilaca chiles; squash flowers
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    • Categories: Main course; Mexican
    • Ingredients: beef skirts; white onions; garlic; pasilla chiles
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    • Categories: Sauces, general; Mexican; Vegetarian
    • Ingredients: tomatillos; serrano chiles; cilantro; garlic; white onions
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    • Categories: Main course; Mexican; Vegetarian
    • Ingredients: potatoes; white onions; chilaca chiles; tomatoes
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    • Categories: Main course; Mexican
    • Ingredients: chile seeds; pork ribs; white onions; chilacayote; ancho chiles; chipotle chiles; pumpkin seeds; sesame seeds; epazote
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    • Categories: Main course; Mexican
    • Ingredients: guajillo chiles; pork chops; oranges; limes; cinnamon sticks; allspice berries; whole cloves; garlic; white onions; pineapple
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: zucchini; garlic; white onions; cilantro; poblano chiles; crème fraîche; queso añejo
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    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: corn; stewing pork; chicken breasts; poblano chiles; cilantro; white onions; epazote; tostada shells; serrano chiles; limes
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    • Categories: Main course; Mexican
    • Ingredients: marjoram; chicken fat; chicken pieces; pulque; thyme; bay leaves; black peppercorns; scallions; garlic; serrano chiles; green olives; ancho chiles; pasilla chiles; white onions; queso añejo; corn tortillas
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    • Categories: Main course; Mexican
    • Ingredients: oranges; chicharron; tomatoes; garlic; white onions; jalapeño chiles
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    • Categories: Side dish; Mexican
    • Ingredients: natas; chilacayote; tomatoes; white onions; garlic; lard
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    • Categories: Side dish; Mexican
    • Ingredients: lard; white onions; tomatoes; chipotle chiles; vinegar; chilacayote; Mexican oregano
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    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: corn; limes; ancho chiles; guajillo chiles; whole cloves; cumin seeds; garlic; shrimp; dried shrimp; white onions; radishes; cabbage; Mexican oregano
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    • Categories: Snacks; Mexican
    • Ingredients: dried corn; lime powder (hydrolysed); lard; bean paste; cabbage; queso añejo; beef skirts; white onions; tomatoes; ancho chiles; black peppercorns; whole cloves
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Notes about this book

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Notes about Recipes in this book

  • Mexican green tomato salad (Ensalada de tomate verde)

    • L.Nightshade on June 04, 2011

      This is a chopped salad with tomatillos, serrano chiles, white onion, and cilantro tossed with olive oil and a little salt. It is then topped with queso fresco, crumbled chicharron and avocado. A very easy, bright, and refreshing salad. I loved the flavors, and it was the perfect flavor contrast to the main course. I will be trotting this one out any time I'm cooking Mexican food. Plus, the leftover salad was tasty the next day in fish tacos.

  • Chiles stuffed with potato and sardines (chiles rellenos de papa y sardinas)

    • L.Nightshade on June 04, 2011

      While this dish was good enough to make again, I will make modifications when I do. The end result is quite picklish. The chiles marinate in 1 1/2 cups of vinegar, so no surprise there. Next time I will make the marinade with some oil and less vinegar. We liked the potato-sardine combination quite a bit. I didn't use salt as I thought the sardines were salty enough, but it could have used a little seasoning. Or maybe more sardine in proportion to potato. I'd also like to try this stuffed with a potato and anchovy combination. All in all, a success. The stuffed chiles plate nicely, and make a pretty first course. It will be a fun recipe to try again with variations.

  • Chicken for a wedding (estofado para bodas)

    • L.Nightshade on June 04, 2011

      Chicken pieces are poached with onion and garlic, then drained and set aside. The sauce combines sauteed onion and garlic with tomatoes (recipe calls for fresh, I used canned Muir organic fire roasted). Then raisins, almonds, olives, pickled jalapenos with some pickling juice, a tablespoon of sugar (I used a bit less), and oregano are added. Peppercorns, cloves, stick cinnamon are ground and added, and a cup of the poaching broth is returned to the sauce. Sliced potatoes and plantains are fried and drained. Before serving, the chicken is returned to the sauce along with chunks of fresh pineapple. The dish is topped with the potatoes and plantains. We were struck by the wonderful combinations of flavors in this dish. Some bites remind me of an Italian caponata (olives and raisins), some bites were vaguely reminiscent of a sweet and sour dish (pineapple and a bit of vinegar). The flavors are complex and compelling. I liked it more with each bite. Definitely a keeper.

  • Chilaquiles de parras

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  • ISBN 10 029274840X
  • ISBN 13 9780292748408
  • Published Nov 25 2013
  • Format Hardcover
  • Page Count 448
  • Language English
  • Edition Updated
  • Countries United States
  • Publisher University of Texas Press
  • Imprint University of Texas Press

Publishers Text

By universal acclaim, Diana Kennedy is the world's authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs - ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country.

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